- Prep: 30 min
- Cook Time: 45 min
- Total: 1 hr 15 min
- Serving: 8
From Good Housekeeping, this freeze-now, serve-later chili has plenty of delicious, nutritious goodness with edamame and reduced fat cheese.
- 1 tablespoon vegetable oil
- 1 pound carrots, cut into 1/2-inch dice
- 2 large stalks celery, sliced
- 2 cloves garlic, crushed with press
- 1 (1-pound) jumbo onion, chopped
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1 teaspoon salt
- 1 can (14 1/2-ounce) diced tomatoes
- 1 can (14- to 14 1/2-ounce) vegetable broth
- 1 cup water
- 2 cans (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
- 1 can (15- to 19-ounce) pink beans, rinsed and drained
- 2 cups frozen shelled edamame (soybeans)
- 1/4 cups fresh cilantro leaves, chopped (plus additional leaves for garnish)
- reduced-fat sour cream (optional)
- shredded reduced-fat Cheddar cheese (optional)
- In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot. Add carrots, celery, garlic, and onion, and cook 10 to 12 minutes or until all vegetables are browned and tender, stirring occasionally.
- Stir in chili powder, cumin, cinnamon, ground red pepper, and salt; cook 30 seconds, stirring. Add tomatoes, broth, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir white kidney beans and pink beans into Dutch oven; cover and cook 10 minutes longer. Stir in frozen edamame and cook, uncovered, 5 to 7 minutes or until edamame are just tender, stirring occasionally.
- Stir 1/4 cup cilantro into chili. Spoon half of chili into serving bowls; garnish with cilantro leaves. Serve with sour cream and Cheddar, if you like. Spoon remaining chili into freezer-safe containers.